Rice                                        2 cups

Chana dal                            1 cup

Moong dal                          ¼ cup

Urad dal                               1 ½ cups

Curd                                      required for grinding above (without water)

Green chilly                        as required

Ginger                                  small piece

Garlic                                     as per your taste

Salt                                         as required

Turmeric powder             small pinch

Garam masala powder  as per your taste

Cooking oil                          3 tbsp

Mustard                               for tempering

Jeera                                     for tempering

Fennel seed(sombu)    for tempering

Curry leaf                            as required

Til                                            as required

Methi leaves                      optional

Zucchini                                optional


  • Soak rice and dals in water for 8 hours.
  • Wet Grind it coarse using only curd (not water).
  • Keep it for 4 to 5 hours.
  • Add salt, turmeric powder, garam masala powder and curry leaves to dough and mix.
  • Add methi leaves and scrapped zucchini to dough (optional).
  • Make a paste of green chilies, garlic and ginger.
  • Heat oil in kadai, add mustard, jeera, fennel seeds and curry leaves.
  • Add the paste made with green chilly, ginger and garlic and sauté well.
  • Transfer the contents to main dough and mix well.
  • Heat a dosa pan, spread the dough like a thick dosa.
  • Sprinkle til on it.
  • Cover with lid.
  • Keep the burner in sim to medium.
  • Turn side and cover with lid.
  • Once done, transfer to a plate.
  • Wait for 5 minutes.
  • Cut as shown in photo.

Excellent spicy lentil snack, a special dish of Gujarat,  is ready.

Recipe shared by Mrs. Nishitha Jatin.






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